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Chicken with Lemon-Leek Linguine

Chicken with Lemon-Leek Linguine
Photo: John Autry; Styling: Leigh Ann Ross
Total time 30 mins
Yield

4 servings (serving size: 1 chicken breast half and 1 cup pasta mixture)

Add fresh flavors to a weeknight staple with this family-friendly chicken menu. Prep tip: Leeks can be full of grit, so it's a good idea to rinse well after slicing.

Ingredients

  • 6 ounces uncooked linguine
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, divided
  • 3 garlic cloves, thinly sliced
  • 1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 474
  • fat 11.5 g
  • satfat 6.2 g
  • monofat 2.7 g
  • polyfat 0.9 g
  • protein 46.8 g
  • carbohydrate 44 g
  • fiber 2.3 g
  • cholesterol 121 mg
  • iron 3.8 mg
  • sodium 592 mg
  • calcium 57 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

    Pounding Chicken
  2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

  3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

  4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.